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Influence of Salt, Smoke, and High Pressure on Growth of Listeria monocytogenes and Spoilage Microflora in Cold-Smoked Dolphinfish (Coryphaena hippurus)

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The effects of different salting and smoking conditions on the growth of Listeria monocytogenes in cold-smoked dolphinfish (Coryphaena hippurus) fillets were evaluated. High concentrations of phenol (72.47 ppm) and salt (3.25%) in muscle inhibited L. monocytogenes growth in smoked fish stored at 20°C for 4 days. The antibacterial effect of high pressure in coldsmoked dolphinfish during long-term chilled (5°C) storage was evaluated in fillets prepared according to two different sets of salting and smoking conditions. Combining the milder salting and smoking conditions (1.97% salt and 42 ppm phenol) with a high pressure treatment of 300 MPa at 20°C for 15 min sufficed to exert a bacteriostatic effect on the total viable bacteria, total lactic acid bacteria, and L. monocytogenes. However, in fillets prepared using the more severe salting and smoking conditions (2.93% salt and 82 ppm phenol), pressurization kept L. monocytogenes counts under the detection limit throughout 100 days of storage. A similar effect was obtained by dosing the fillets with nisin. No luminescent bacteria, hydrogen sulfide–producing bacteria, or Enterobacteriaceae were found in any of the fillets produced using either of the two sets of processing conditions.

Document Type: Research Article

Affiliations: Instituto del Frío, Consejo Superior de Investigaciones Científicas, José Antonio Novais 10, 28040 Madrid, Spain

Publication date: February 1, 2007

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